Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Thomas, R.; Anjaneyulu, A. S. R.; Kondaiah, N.

doi:10.1007/s13197-010-0041-1

Cited by 7 publications

(6 citation statements)

References 21 publications

(17 reference statements)

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“…This condition was supported by (16). Findings were also reported in the experiment on hurdle treated pork sausages (17) where the pH ranged from 6.1 to 6.4, depending on the sample. The lower pH value of sausages could be attributed to the low pH of native chicken and rabbit meat.…”

Section: Discussionsupporting

confidence: 61%

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Lengkey

Lobo

2016

Macedonian Veterinary Review

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In this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.

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Section: Discussionsupporting

confidence: 61%

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Lengkey

Lobo

2016

Macedonian Veterinary Review

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“…The increase in FFA on storage in the sausages was in accordance with Modi et al. (2004) and Thomas et al. (2010) who observed a linear increase in FFA content in buffalo meat burgers and pork sausages, respectively, during storage.…”

Section: Resultssupporting

confidence: 89%

Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

Rajkumar

Nayar

Rajagopal

et al. 2021

BFJ

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PurposeThe purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.Design/methodology/approachA total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.FindingsThe mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.Originality/valueIn accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.

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“…An increase in tyrosine value during the storage period might be because of an increase in microbial load and enhanced production of proteolytic enzymes in the late logarithmic phase of microbial growth. (Thomas et al, 2010). In the entire storage period, REþBE treated group had a significantly lower tyrosine value than the control.…”

Section: Chemical Parametermentioning

confidence: 85%

Collective effect of rosemary (Rosmarinus officinalis) and betel (Piper betel) leaves extract on chicken powder incorporated fried chicken vermicelli

Saini¹,

Pandey²,

Sharma³

et al. 2021

NFS

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Purpose The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters. Design/methodology/approach Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage. Findings RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9). Research limitations/implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Practical implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Originality/value RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

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Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Cited by 7 publications

References 21 publications

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

Collective effect of rosemary (Rosmarinus officinalis) and betel (Piper betel) leaves extract on chicken powder incorporated fried chicken vermicelli

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